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Essential Duties and Responsibilities

The following duties to be assigned as directed by the Director/ Food & Beverage Manager/Food & Beverage Supervisor.

+ Reports to work in proper uniform according to the scheduled time.

+ Follows instructions for each event as given by the managers and captains of Food & Beverage

+ Set up, break down, stand sheets counts, inventory when required, and service of all designated bars, bar kits

+ Assist with collecting, polishing and set up of all bar equipment to include wares, equipment, glassware and serving pieces

+ Serves alcohol under the ASM Global SAVOR Safe guidelines

+ Handles all forms of payment and inventory according to company policy; sells all food & beverage and retail as assigned by managers

+ Accurately completes assigned paperwork

+ Works in all Catering, Concessions, Food Trucks, Golf Rental and Restaurant outlets

+ Possible off site catering events

+ Assists with preparing garnishes, bar kits, beverages, condiments etc.

+ Assists with cleaning all banquet equipment including cleaning and deep cleaning equipment and bars as assigned

+ Execute the logistics of delivery of all bar needs to prospective functions and outlets including preparation and set up of event room and dishing area when necessary

+ Prepares and builds beverage needs as instructed by the Food &Beverage Manager and or Banquet Captain

+ Removes trash before, during and after events to the proper receptacle as instructed by manager

+ Ensure bar and beverage areas are kept sanitary and clean for guests before and after events

+ Attends pre-function meetings for briefing of event details and any line ups by managers or captains

+ Directs bar backs (if applicable) when stock is needed

+ Creates back up stock before event per manager

+ Always provides friendly and courteous customer service to guests and co-workers

+ Remains at assigned station and performs duties as assigned according to each event

+ Reports any customer service and or/complaints to Banquet Captain and/or F & B Managers

+ Breaks down equipment after each event ensuring it is clean for the next day

+ Cleans and returns all serving pieces to their proper storage area

+ Adheres to strict grooming standards and policies of the company

+ Flows service standards, procedure, and guidelines.

+ Delivery, set-up and breakdown of all equipment and food & beverage as assigned to prospective functions and all outlets

+ Deep cleaning as assigned

+ Cleans all banquet wares efficiently and safely

+ Removes debris from prospective banquet areas after events show ready for the next day

+ Takes trash to proper receptacles and uses proper disposal methods, for trash and composting containers

+ Deep clean and sanitizing equipment as assigned

+ Quick with counting and simple arithmetic

+ Follows all food safety instructions, HACCP, Food Code, Liquor Laws and Legends Global Alcohol service guidelines notifies management when issues arise in regards to alcohol service per SAVOR Safe training

+ Works efficiently with a production schedule, to meet business demands as directed for all of the venue spaces as directed by F & B leadership

+ Provides the highest quality service to guests, temp staff co-workers, always

+ Train and supervise employees / temp labor under his/her supervision

+ Assists with opening, closing and months end inventory counts, and duties as assigned

+ Assists with end of year wares and equipment counting and maintains and organizes all wares in their proper storage area

+ Sets up side stations and completes side work prior to events

+ Maintains a sanitizer bucket at proper dilution, always

+ Ensures all products are properly wrapped, labeled, and dated

+ Operates equipment (coffee, tea, bar equipment) according to use and safety instructions

+ Keeps work area clean, organized, and sanitary

+ Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shift

+ Practices FIFO (First in First Out) for all products to ensure proper rotation

+ Attends and participates in Food Production meetings as instructed

+ Performs all skilled labor as classification dictates

+ Leads by example, represents with a polite and can-do attitude

+ The use of cell phones is prohibited during setup and peak times when guests are present in the building.

+ Other duties as assigned by the Director of Food & Beverage and/or F & B Manager

Supervisory Responsibilities

Directly works with other outlets and temp labor as directed.

Responsibilities include training employees as well as planning, assigning, and directing work, as required by F & B Manager. Works closely with all F & B managers and catering staff.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Free Employee Parking